Brown rice is a naturally gluten-free whole grain, and sprouting rice is fairly simple. It can be done at home with equipment on hand.
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CHOOSING RICE FOR SPROUTING
- Choose any variety of whole grain brown rice, from short- to long-grain, for sprouting.
- Wild rice is much longer than other rice varieties, and is cut before being sold, so it does not sprout, but it will split after soaking for several hours.
- White rice is like white flour; the germ has been removed, so it does not sprout.
INSTRUCTIONS IN MAKING SPROUTED BROWN RICE:
- Place ½ cup brown rice in a quart-size sprouting jar or other sprouting container. Fill with water, cover with a sprouting screen or mesh sprouting lid. Soak 12 hours or overnight.
- Drain off water.
- Invert the jar over a bowl at an angle so that the rice will drain and still allow air to circulate.
- After 12 hours of draining, rinse and drain again.
- Repeat rinsing and draining 2-3 times daily.
- Tiny sprouts should begin to form in 2-3 days. At this point, sprouting is complete.
- Drain the sprouts well and transfer to a covered container.
Sprouts will keep in the refrigerator for several days.
To make sprouted rice flour, dry the sprouted rice in a dehydrator, oven, or in the sun, and grind into flour.
WHAT'S NEXT?
Use sprouted brown rice flour for making gluten-free sourdough baked goods with our Gluten-free Brown Rice Sourdough Starter.
